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This Serradura recipe, also known as Macanese Sawdust Pudding, is an ultra-light, creamy, and no-bake dessert made with just a few simple ingredients. Layers of whipped cream and finely crushed biscuits make it sweet, airy, and perfect for warm-weather days or quick party prep.

serradura recipe
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Pro Tips

  • Best biscuits: Marie biscuits are traditional, but tea biscuits or graham crackers also work. Crush them very finely for the best texture.
  • Avoid grainy whipped cream: Use cold heavy cream and stop whipping at soft peaks to keep it smooth and light.
  • Make-ahead friendly: Chill for up to 2–3 days in the fridge. Keep covered to lock in freshness.
serradura recipe

📝 Ingredient Notes

  • Leibniz or Marie biscuits: Use plain, crisp biscuits for the best “sawdust” texture. Crush them finely for smooth layering. Digestive or tea biscuits also work well.
  • Whipping cream (35% fat): Use full-fat cold cream for stable, airy peaks. Avoid low-fat versions—they won’t whip properly.
  • Vanilla extract: Adds depth to the cream. Pure extract is best for flavor.
  • Sweetened condensed milk: Provides richness and sweetness. No need for extra sugar.
  • Pistachios & almonds: Optional, but add a delicate crunch on top. Use unsalted, chopped nuts for garnish.
serradura recipe

How to Make Serradura

  • Crush the biscuits until fine. Whip cold cream with vanilla, then add condensed milk and beat to stiff peaks.
  • Layer crushed biscuits and cream in serving glasses. Repeat layers, finishing with cream.
  • Top with extra crumbs, nuts, and mint. Chill before serving.

Recipe Variations

  • Jar version: Serve in mini jars for gifting or parties.
  • Chocolate Serradura: Add cocoa powder or use crushed Oreos.
  • Fruit twist: Layer in mango or berry puree.
serradura recipe

❓FAQs

What does Serradura mean?

It means “sawdust” in Portuguese, referring to the crushed biscuit texture.

Can I freeze it?

Not recommended—freezing changes the cream’s texture.

Can I use whipping cream instead of heavy cream?

Yes, but make sure it’s at least 30% fat so it whips properly.

Is Serradura Portuguese or Macanese?

It’s a popular no-bake dessert with roots in both Portuguese and Macanese cuisine.

Sweet Endings for Family Dinners

Looking for an easy dessert to finish off your next family meal? These no-bake treats pair perfectly with any dinner and are simple enough for weeknight prep:

Tried this recipe? Leave a comment and star rating below—We’d love to hear how it turned out!

5 from 1 vote

Serradura Recipe in 10 minutes

By: Chefjar
Homemade Serradura is the easiest yet taste-wise, impressive dessert! It will definitely be the perfect end to any meal. 
Prep Time: 5 minutes
Cook Time: 5 minutes
Servings: 4
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Ingredients 

  • 8.8 ounces Leibniz butter biscuits or Marie biscuits, about 1 standard package
  • 2 cups whipping cream, 35% fat
  • 1 tablespoon vanilla extract
  • 1 can sweetened condensed milk, (14 ounces)
  • 1 tablespoon split pistachio nuts
  • 1 tablespoon split almonds
  • mint leaves, as needed, optional

Instructions 

  • Place the Leibniz butter biscuits in a food processor and pulse until finely crushed. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, pour in 2 cups whipping cream and add 1 tablespoon vanilla extract. Whip on medium speed until soft peaks begin to form.
  • Gradually add 1 can sweetened condensed milk and continue whipping until stiff peaks form. Be careful not to overmix, as the cream may turn into sweet butter.
  • Choose serving glasses or dessert cups. Start by adding a layer of crushed biscuits to the bottom of each glass. Spoon a layer of whipped cream on top and smooth it out gently.
  • Repeat the layering process, alternating crushed biscuits and whipped cream, finishing with a layer of cream on top.
  • Sprinkle the top layer with remaining biscuit crumbs, followed by the split pistachios and almonds. Garnish with fresh mint leaves if using.
  • Cover with plastic wrap and refrigerate for 2–3 hours to chill, or serve immediately if preferred.

Nutrition

Serving: 1serving | Calories: 433kcal | Carbohydrates: 31g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 12mg | Sodium: 1038mg | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Chefjar

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I’m Tatiana—your go-to gal for easy, tasty meals that won’t leave you crying over a sink full of dishes.
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1 Comment

  1. ashok says:

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.